Whisk one egg white in a bowl until it starts to foam.

Add a drop or two of lemon juice and mix.

Sift in 400g of icing sugar.

Add half a teaspoon of peppermint essence.

Mix together with a spoon.

When the mixture will no longer combine with a spoon, use your hands to squeeze together into a dough-like consistency.

Lightly dust a board and dish with icing sugar.

Roll out to 1-2cm thick.

Cut out shapes using a pastry cutter and add to dish.

Recombine offcuts until there is no mixture left.

Break 50g of chocolate into a small bowl and melt in microwave on a low setting. Remove and stir before fully melted.

Half dip the peppermint hearts in the melted chocolate and place on greaseproof paper.

Refrigerate for around an hour to set.

Lightly dust with icing sugar. Line a bowl with greaseproof paper.

Ensure both sides are dusted with icing sugar to prevent sticking.